I got this recipe from Pampered Chef and it is so good. Just the right thing for those times when you want something tasty but not heavy. I made them the other night. Blueberry Lucas has decided she really likes Asian cuisine (particularly Thai), which is making living in Sanford difficult. (Too bad she doesn't like Mexican). I've had to improvise when its not feasible to drive to Cary.
Sauce Ingredients
1/4 c. peanut butter
2 T. rice wine vinegar
1 T. soy sauce
1 T. water
1 t. minced garlic
1/8 t. Cayenne Pepper
Other Ingredients
spring roll wrappers (I actually found these at Lowe's foods in Sanford)
cucumber, julienned
carrot, julienned
red pepper, julienned
baby spinach leaves
deli meat turkey or chicken, or diced cooked chicken
These spring roll wrappers are funny boogers. The package tells you how to do them. Soak them in water until they are really soft. Then lay them out on a damp down and dap them sort of dry. Put all your fillings in and slather on a generous amount of the peanut sauce. Then wrap them up like a burrito. They're real sticky so it takes some getting used to. Oh, and don't leave them out without covering in cling wrap. The wrappers will dry out and be chewy and hard. The downside of this recipe is that it is time consumming to chop all the vegetables and wrap the rolls. Next time I'm going to try to save some time by using tortillas and making a chicken Thai wrap.
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